What could be more grounding than these curry veggie bowls? The curry powder shines in this dish, giving it a warm, earthy taste that is perfect for these cold, winter days. Plus, you can customize the vegetables to your taste, including the squash bowl itself.
Ready in 45 minutes; Serves 4-6
To make this recipe you’ll need:
- ½ cup brown rice
- 4 winter squash (acorn, carnival, jester, or delicata work well)
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 1 garlic clove, minced
- 1 carrot, diced
- 1 tablespoon curry powder
- ¼ teaspoon ground nutmeg
- Salt to taste
- 1 can (13.6-oz) unsweetened coconut milk
- ½ head of broccoli, chopped
- ½ head of cauliflower, chopped
- 1 cup peas, fresh or frozen
- ¼ cup fresh parsley, finely chopped (Optional for garnish)
Cook the rice according to the package instructions.
While the rice is cooking, preheat the oven to 350°F. Cut the ends off of each squash, and slice in half lengthwise. Using a spoon, scoop out and discard the seeds and stringy pulp from the inside of each squash half. Place the squash halves, face down, on a lined baking sheet, and bake for 30 minutes or until the inside is tender. Once the squash halves are done baking, remove from the oven and set aside until the vegetable filling is done cooking.
While the squash halves are cooking in the oven, heat the olive oil in a large pan over medium heat. Add the onions and garlic to the pan and saute for 1-2 minutes, or until the onions are translucent. Add the carrots and continue cooking for 3-4 minutes. Mix in the curry powder, nutmeg, salt, and coconut milk until thoroughly combined. Then, add the broccoli, cauliflower, and peas. Bring the vegetable mixture to a simmer and cook for 20 minutes or until the vegetables are tender.
Once the vegetable mixture has finished cooking, turn off the heat and add the brown rice to the pan, mixing thoroughly. Spoon the mixture evenly into each squash bowl, and garnish with fresh parsley. Enjoy!